Announcement of the establishment of the "Integrated Science and Social Collaboration Course on Food Wellbeing" by Rohto Pharmaceutical Co., Ltd. and the University of Tokyo.

Background and Aims

Our company has long been dedicated to supporting the health of consumers in the oral medication business, starting with the sale of gastrointestinal medicines. In recent years, we have also adopted the motto of being a "pharmaceutical company that doesn't rely on drugs," and are focusing on creating health value through food, working to provide new value by combining materials, science, and a consumer-centric perspective.
In recent years, "food" has come to play an increasingly important role in maintaining daily health and preventing disease. In addition to developing oral medications, supplements, and functional foods, our company is promoting research and development that combines originality and safety to meet the diversifying needs of consumers, including the exploration of new materials and research into TCM (Traditional Chinese Medicine). Moving forward, we will further strengthen our contribution to health through food and advance initiatives to address a wider range of health challenges.
This course will build upon Professor Emeritus Ryuichiro Sato's previous research in lipid metabolism and skeletal muscle function, with a view to contributing to a healthy and long-lived society by elucidating the functions of food and biological systems. Furthermore, in addition to our previous research on lipid metabolism, we will also focus on research into ectopic fat, which has been attracting increasing attention in recent years, and explore the possibility of new approaches to health challenges. At the same time, we will deepen industry-academia collaboration to disseminate scientifically-based health values to society.
Through the establishment of this course, we will further strengthen our research base in the food business and aim to realize "well-being through food" that supports people's healthy lives, from maintaining daily health to preventing illness, mild diseases, and even post-treatment care.

Comment by Professor Emeritus Ryuichiro Sato

In Japan, which is facing a super-aging society, interest in healthy life expectancy is growing. Extending healthy life expectancy and leading a fulfilling life filled with happiness and satisfaction is called well-being. "Food" is expected to make a significant contribution to achieving well-being. Repeated overeating and unbalanced diets increase the risk of developing lifestyle-related diseases. It is clear that illness shortens healthy life expectancy, making it important to practice balanced eating in appropriate amounts. Furthermore, recent research suggests that trace components in food contribute to maintaining health. We will clearly demonstrate scientific evidence regarding the functions of these components and aim to realize well-being for the nation through collaboration between academia and industry.

Professor Emeritus Sato's brief biography

1985 Completed doctoral course at the University of Tokyo
1986: Assistant Professor, Faculty of Pharmaceutical Sciences, Teikyo University
1990: Postdoctoral Researcher, University of Texas Southwestern Medical Center
1994: Lecturer, Faculty of Pharmaceutical Sciences, Teikyo University
1995: Associate Professor, Faculty of Pharmaceutical Sciences, Osaka University
1999: Associate Professor, Graduate School of Agricultural and Life Sciences, University of Tokyo
Professor, Graduate School of Agricultural and Life Sciences, University of Tokyo (2004)
Recipient of the Purple Ribbon Medal in 2019
Specially Appointed Professor, Graduate School of Agricultural and Life Sciences, University of Tokyo (2022)